Introduction

"My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?" - Charlie Trotter 

Hello, my name is Jonah Prussky and I am training to be a chef at George Brown College.

Lamb From the Estrella Damm Tapas Journey at the Royal Bank Plaza

I want to be a chef because I have a passion for good food and the feeling of being behind the line. Kitchens, to me are the ideal workplace with the fun of cooking good food, working with good people and the constant activity and rush of a busy service.

I love the idea of being able to take what I learn anywhere I want to because everybody has to eat. I hope to eventually travel and work in different restaurants around the world, cooking everything from fresh fish in Thailand to fine dining at a 5 star hotel in France. I currently work as a cook at Tinto Bar de Tapas.  I take pride in my work and eventually I want to lead the whole show. Growing up, both of my parents were great cooks and the rest if my family cooked alot so I was always exposed to good food and that's where my interest in cooking began.
I got my first job in a professional kitchen at age 13, working as a prep cook at Wildfire Steakhouse and Wine Bar. That's when I fell in love with and decided to pursue cooking.

My favourite thing in the world
(making french onion soup)

My philosophy is to treat food like a piece of art and to serve the best dishes with the best ingredients. In my view, the most important quality a chef can have is artistic integrity.

I am inspired by Charlie Trotter and Anthony Bourdain because of their dedication, presentation and their stories.

In this blog,I will document what
I learn while in Theory of Food and I hope to learn from others as well. I hope you join me on my culinary journey.

Jonah

"The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle." - Auguste Escoffier